CRANBERRY BEAN DIP

1 garlic clove, peeled

1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)

2 tablespoons fresh lemon juice

2 tablespoons tahini (sesame paste)

2 tablespoons extra virgin olive oil

½ cup cranberry sauce *


In the bowl of a food processor, pulse the garlic until finely minced.

Add the cannellini beans, lemon juice, tahini and olive oil. Purée until you obtain a smooth paste.

Transfer to a serving bowl. Add the cranberry sauce and stir until the dip becomes pink. Serve at room temperature or chilled with pita, flatbread, chips or crudités.


* Basic Cranberry Sauce

Yields ½ cup

1 cup fresh cranberries

½ cup orange juice

¼ cup water

2 tablespoons honey

¼ teaspoon grated orange zest

To make the cranberry sauce, combine all of the ingredients in a small saucepan. Simmer over low heat, stirring occasionally and pressing the cranberries down, until you obtain a thick sauce, 10 to 15 minutes.

Serves 4 to 6